Beef Vegetable Soup Blast From The Past

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=r3V-n9SeRN4

Soups on the menu today and Paula's serving up her famous Lady and Sons Beef vegetable soup! • Ingredients: • 1 cup diced potatoes • 1 cup fresh or canned corn kernels • 1 cup fresh or frozen cut okra • 1 cup frozen butter beans • 1 cup diced celery • 1 cup sliced, fresh or canned green beans • 1 cup frozen black-eyed peas • 1 cup thinly sliced carrots • 1 (28 oz) can diced tomatoes • 1 1/2 cups chopped onion • 1 teaspoon Worcestershire sauce • 1 teaspoon celery salt • 1/2 teaspoon black pepper • 2 bay leaves • 1 tablespoon Paula Deen Seasoned Salt • 1 tablespoon Paula Deen's House Seasoning • 2 tablespoons beef bouillon granules • 3 tablespoons dried parsley • 1 teaspoon garlic powder • 1 tablespoon dried Italian seasoning • 4 quarts cold water • 2 tablespoons if using chuck roast vegetable oil • 2 1/2 to 2 lbs 2 1/2 to 3 pounds boneless chuck roast beef short ribs • 1/2 cup uncooked elbow macaroni • Instructions: • 1.) If using chuck roast, heat the oil in a large skillet over medium heat. • 2.) Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. • 3.) Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. • 4.) Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation). • 5.) Add the water, seasonings, onion, and tomatoes and bring to a boil over high heat. • 6.) Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. • 7.) If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. • 8.) Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. • 9.) Reduce the heat and simmer for 45 minutes. • 10.) Just before serving, add fresh parsley to pot. • 11.) To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat. • The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor. • Enjoy! • Recipe can be found here: https://www.pauladeen.com/recipe/the-...

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